chili con carne
This super thick beef-centered chili recipe is everything you could want in a stew/soup! With big chunks of beef, some peppers, and lots of flavor, this chili con carne is a winner!
INGREDIENTS
– 3 strips bacon
– 2 tbsp neutral oil
– 2 tsp kosher salt
– 2 lbs beef chuck roast, cut into 1/2-inch cubes
– 1 medium onion, diced
– 1 medium bell pepper, diced
– 2 jalapeños, diced
– 1 tbsp chili powder
– 1 tsp dried oregano
– 1 tsp cumin
– 5 tbsp tomato paste
– 1 28-oz can crushed tomatoes
– 1 1/4 cups beef stock
– 3 bay leaves
Toppings:
– sour cream
– shredded cheese
– chopped fresh cilantro
– tortilla chips
INSTRUCTIONS
– Dice the raw bacon and add to a 6-quart Dutch oven. Cook the bacon over medium heat until browned, 4-6 minutes. Remove the bacon, leaving the residual oil, and add the neutral oil.
– Sprinkle the cubed beef with 1 tsp salt. Working in batches, brown the meat on all sides Once browned, remove it from the Dutch oven and set aside.
– To the Dutch oven, add the onion, bell pepper, jalapeños, chili powder, oregano, cumin, and the remaining 1 tsp salt. Cook over medium-low heat until the onion is soft, 4-5 minutes. Add the tomato paste. Cook until it deepens in color and starts to coat the bottom of the pot, 4 minutes.
– Add the crushed tomatoes, beef stock, bay leaves, and browned meat with any residual juices. Bring to a boil, reduce to a simmer and cover. Cook until the beef is tender, 1 1/2–2 hours.
Remove the cover after 1 hour to reduce the liquid and create a thick chili. Add the reserved browned bacon and serve with your favorite toppings.
